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TEXAS SIZED ALMOND CRUNCH COOKIES 
1 c. sugar
1 c. powdered sugar
1 c. soft butter
1 c. oil
1 tsp. almond extract
2 eggs
3 1/2 c. all purpose flour
1 c. whole wheat flour
1 tsp. salt
1 tsp. cream of tartar
2 c. almonds
1 (8 oz.) pkg. almond brickle baking chips
Sugar
1 tsp. soda

Heat oven to 350 degrees. In large bowl blend sugars, butter, and oil until well mixed. Add almond extract and eggs. Mix well. Lightly spoon flour into measuring cup. Level flour. Gradually blend in all purpose flour, whole wheat flour, salt, soda, and cream of tartar at low speed. By hand stir in almonds and chips. Shape into large tablespoon size balls. Roll in sugar. Place 5 inches apart on ungreased cookie sheet. Bake until brown.
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